This is one of my favs. I am a sucker for cold pasta salad as it is but this one just really takes the cake for me, and basically everyone who tries it. I originally came up with this dish by just messing around. And let’s be honest that is how most of my favorites are born.
I do not hold back on flavor because I am a true foodie, unlike my husband, who if it weren’t for me would eat chicken breast for breakfast, lunch and dinner. I am not sure if his change in appetite is something he thanks me for or hates me for but he’s definitely a better eater since I came into his life.
I get so many requests for this, especially from my husband, it’s a real crowd pleaser and it never disappoints. It is my go-to pot luck dish because of its ability to please, even the pickiest of picky seem to be drawn towards this yummy dish and it couldn’t be any simpler. Even the most ill-equipped cooks can figure this one out! This is a perfect share to add to your repertoire with all those cook outs about to be had, come summer.
Can’t wait to hear your feedback!
Again, all its ingredients {minus dressing} can be found at TJ’s {Trader Joe’s}
1 bag Tri-colored VEGGIE pasta {Cooked to the minimum amount and quickly cooled}
1 box of baby heirloom tomatoes {diced}
1 small red onion {thinly sliced}
1 mozzarella roll {diced}
8ozs ricotta cheese
Brianna’s Creamy balsamic: amount desired {start small and add little bits at a time}
Sea salt {desired}
Pepper {desired}
Garlic powder {generous sprinkle}
Once everything is added together and mixed I like to throw it back in the refrigerator for about an hour, it helps the cheese and pasta hold its integrity. You may need to add a small bit more of the dressing or olive oil {your choice} once you are ready to serve to give it back a little creaminess.